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Jalapeño jam recipe (no pectin)

Jalapeño jam recipe from Preservation Society

This sweet spicy jalapeño jam is great for slathering on toast, serving with grilled meats, on a burger, and even in a cream cheese sandwich! Trust me!

jalapeño jam ingredients

I have been waiting for Camilla Wynne’s book, Preservation Society Home Preserves: 100 Modern Recipes, for years. I’m not even kidding. I think it’s been about 2 years since Camilla told me the English version of her book was coming out in 2015. So, I waited, and I waited. And then I contacted the publisher, Robert Rose, last year, to make sure I could get a copy to talk about on the blog. When 2015 finally came, I contacted Robert Rose again, just to make sure I hadn’t missed it. Clearly, I’m a fan.
What I love about Camilla Wynne’s book on preserves is that she takes the worry out of canning, and a lot of the sugar too. Her jams and marmalades really taste like the fruit that’s in them. Her preserves are fruit with just the right amount of sugar, not sugar with some fruit. There’s still a lot of sugar that goes into her jams, don’t get me wrong, but there is so much less in her recipes than in some of the older jam books and recipes I’ve come across.

 

Preservation Society book cover

Since I already own the French version of this book (Les Conserves selon Camilla, available on Amazon Canada), published in 2013, I’ve had a few years to test a lot of recipes in the book and adapted others. I’ve tried the marmalades several times (remember when I explored how to use the setting point  to ensure your jams and marmalades set properly?). Some of the jam recipes are inspired from boozy cocktails or made with the addition of fun spices. There are fruit syrups and pickle recipes too. Lots of unique, tasty treats in this book and I want to try them all! For this post, I went with something new: the jalapeño jam from the Chutneys, Relishes and Savory Jams” chapter. Basically, this book review was an excuse to make myself jalapeño jam. K?

Prepping jalapeño jam

This recipe isn’t hard, but it does take a lot of chopping. Camilla suggests using a food processor to make things go a little faster, but I decided to do all the prep by hand, making tiny cubes out of the apples, red peppers, and jalapeño. It took a little time and my arms got tired from all that chopping, but I think the texture is better and the chunks more even if you chop everything by hand. I ate a whole jar of this jalapeño jam on matzo (I love snacking on matzo and jam!), then I served it with steak, and even with lamb. I’d say it goes with everything. It’s sweet and vinegary, and I love it. The set is loose-ish, but in a good way. I’m tired of jams that are set with too much pectin, so I loved that Camilla added in fruits that are higher in pectin (lemons and apples) to help with the set. Smart!

jalapeño jam

Remember that canning can be made easier with the right equipment:

  • A canning kit for processing jars, with jar lifter, canning rack, canning pot, magnet for picking up sterilized lids, and a tool for checking headspace (this is a kit from Ball on Amazon that is perfect for most of your canning jobs)
  • A wooden spoon or non-reactive spatulas are essential. Make sure if you are using a spatula that it can withstand higher temperatures as you will be stirring the boiling jam with this tool on the stove.
  • Mason jars (I like Ball or Bernardin jars like these on Amazon) with new rubber seals (get a stash of these on Amazon) to make sure the vacuum seal will hold over time.
  • A fast-reading or instant read thermometer, which you can use to monitor the temperature of the jam as it boils. This way you are sure your jam will set if you boil it up to the jam setting temperature. I own a pink Thermapen which is very fast at registering temperatures and temperature changes, but it’s hand-held. The Thermoworks Dot is a probe thermometer with a cord and would be even more appropriate for making jam!

Matzo & jalapeño jam

If you love making preserves, be sure to check out the spiced apple jam for late fall canning, three fruit marmalade in winter, plum jam in the summer, and rhubarb jam without pectin in spring.

Matzo & jalapeño jam
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4.5 from 4 votes

Jalapeño jam

This jam is the perfect combination of spicy, sour, sweet. It tastes great on toast with cream cheese, or as an accompaniment to a bbq steak or meat.
Course Condiment
Cuisine American
Keyword jalapeño jam
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 jars of 250mL
Calories 55kcal
Author Janice

Equipment

Big pot
Mason jars
Canning kit

Ingredients

  • 2 lemons quartered
  • 540 grams apples I used Cortland, finely chopped
  • 350 grams red bell peppers finely chopped
  • 350 grams jalapeño peppers seeded and finely chopped
  • 1 tsp fine kosher salt
  • 600 grams granulated sugar
  • 750 mL cider vinegar 3 cups

Instructions

  • Prepare jars and lids.
  • In a large pot, combine the lemons, apples, red peppers, jalapeños, salt, sugar, and vinegar. Bring to a boil over medium–high heat. Reduce heat and simmer, stirring often and reducing the heat as necessary, until thick. Remove from heat and fish out the lemons, which will now just be soft pieces of peel; discard lemons.
  • Ladle jam into the hot jars to within 1/4 inch of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

Nutrition

Calories: 55kcal

 

Robert Rose Inc. sent me the cookbook to review. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.  

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48 Responses to Jalapeño jam recipe (no pectin)

  1. Asta April 9, 2015 at 8:50 am #

    Camilla is a woman after my own heart. I preserve whatever I can whenever it’s in season. The highlight of a weekend trip to Ontario last September was finding a vendor at the Brampton Farmer’s Market selling Damson plums, because I haven’t been able to get them here in Quebec, and I wanted to make Damson plum jam.

    I’ve tasted Camilla’s preserves and they are delicious. I’d be thrilled to win a copy of her book.

    https://twitter.com/KtchnHealsSoul/status/586127414444568576
    .

  2. LJ Stubbs April 9, 2015 at 9:08 am #

    I like making both strawberry and tomato jam.
    And I think I’ll add Jalapeño jam to the list.

  3. michelle April 9, 2015 at 9:09 am #

    Yes – hopefully I’m lucky number 1! I haven’t made much in a while but strawberry jam is a classic. I’ve always loved peach jams too – they are surprisingly amazingly tasty!
    Here’s my tweet link – https://twitter.com/MichelleMLittle/status/586153597781573633

  4. Isabelle @ Crumb April 9, 2015 at 9:13 am #

    My favourite thing to preserve at home is brandied peaches. It’s like having a jar of summer sunshine you can crack open in the dead of winter, when it’s cold and miserable and you can’t remember what proper ripe fruit tastes like any more. 🙂
    I haven’t tried my hand at jalapeño jelly yet, but it’s on the list of possible things to try this year, assuming my little backyard hot pepper patch cooperates (and that the squirrels don’t try to eat them all this year… jerks). I’m loving the idea of using apple to both sweeten and add pectin… so genius!

  5. Margaret Pearson April 9, 2015 at 9:19 am #

    Marmalade and chutneys are the favourites at our house. My children love pickled beets, since they are no longer living at home and are too far away I don’t make them very often. Just love your recipes.

  6. Elaine April 9, 2015 at 9:38 am #

    I make strawberry and raspberry jams every summer.

  7. Isabelle April 9, 2015 at 9:44 am #

    I used to make bacon jam and onion jam but not in a long time. Maybe I just need the book for some inspiration. 😉

    Here’s my tweet: https://twitter.com/Yzhalia/status/586161415330795520

  8. Melodie April 9, 2015 at 9:54 am #

    I need to put all those jars I won last year to good use! And of course, you know fig jam is my jam.

  9. Joy April 9, 2015 at 9:56 am #

    https://twitter.com/Jemrah1/status/586165662671843330 i tweeted!

  10. Joy April 9, 2015 at 9:57 am #

    i have made strawberry jam in the past – but nothing too extensive – this book looks gorgeous! Thanks for the chance to win a copy 🙂

  11. Ada April 9, 2015 at 10:14 am #

    Right now I make a lot of preserved lemons. I used to make jams and jellies. Excited about this cookbook.

  12. Mia April 9, 2015 at 11:00 am #

    I love Camilla’s workshops. I think I took every single one of them except pickled eggs. I have learnt to can and jam with confidence. So glad she has a book in English. I own lots of Robert Rose cookbooks.
    I make sour cherry and gooseberry jams from fruits from my garden. Last year, made three citrus marmalade ( Meyer lemon, Sorrento limoncello lemons and organic lemons).
    I failed big time with jalapeño jelly ( also from the garden) because I used those awful pectin powders and not enough sugar!
    Gotta try jellies one more time.

  13. Nicole Jubleew April 9, 2015 at 12:14 pm #

    I make strawberry freezer jam but I’d really like to try preserving fruit this year.

  14. Nicole Jubleew April 9, 2015 at 12:18 pm #

    I tweeted here: https://twitter.com/JubleeW/status/586201402348822528

  15. Dana April 9, 2015 at 12:35 pm #

    I like to make strawberry rhubarb jam. 🙂

  16. Brad Fulton April 9, 2015 at 12:54 pm #

    I’ve made fridge strawberry jam using chia seeds (and a lot less sugar!). I only started doing preserves last year but managed to make “Cherry Rhubarb-b-q” Sauce as wells pickled beets, asparagus and hot mixed veggies. I can’t wait for the local growing season to start again! Cheers!

  17. Tamara April 9, 2015 at 1:53 pm #

    All kinds! My favorite is Bourbon Tomato. Looking forward to some more savory recipes!

  18. Gene D April 9, 2015 at 3:47 pm #

    I love preserves but don’t make them. I really should!

  19. Gene D April 9, 2015 at 3:48 pm #

    I tweeted here https://twitter.com/WCTx40/status/586254224700342272

  20. Judy April 9, 2015 at 8:29 pm #

    I make strawberry jam. I also can peaches and pears when we can get local fruit.

  21. Elin April 9, 2015 at 10:57 pm #

    Yes! My new obsession is bacon onion marmalade.

  22. Shareba April 9, 2015 at 11:42 pm #

    I have NEVER made preserves, ever! Isn’t that ridiculous? That’s my mom’s territory. Although, lately I’ve been wanting to try making strawberry jam with vanilla infused into it…

    That jalapeno jam sounds like something that I would enjoy too!

    PS. I tweeted: https://twitter.com/InSearchOfYummy/status/586373211140395008

  23. Laura April 9, 2015 at 11:58 pm #

    I haven’t done any before but want to try this summer with my overflow garden produce!

  24. Sadaf Afshan April 10, 2015 at 4:15 pm #

    As far as preserves go, I have only tried strawberry jam at home. This jalapeno jam sounds interesting.
    I tweeted about the giveaway https://twitter.com/sadaf_afshan/status/586623152039579648?lang=en

  25. Kim April 10, 2015 at 5:21 pm #

    This book sounds like a great addition to my cookbook shelves! Your pictures are wonderful.
    I would definitely like to preserve some rhubarb this spring.

    I tweeted
    https://twitter.com/the5oclockrush/status/586639978391822336

    Thanks
    Kim

  26. Jim April 10, 2015 at 8:18 pm #

    I sure do! I cannot wait until the glorious season called summer graces my lovely state of Michigan. I have a cherry tree in my next door neighbor’s yard, and will be growing habanero peppers this year, so I can make 100% homemade cherry habanero jam. I made it last year; but with store bought habaneros. Love doing things myself. Look forward to making this recipe regardless if I win! Thank you!

  27. Teresa April 11, 2015 at 2:50 pm #

    I like to make jams and pickles, but would like to expand my horizons beyond the ones I’ve been doing for years. I’m glad to hear that she doesn’t over-sugar in her recipes. There’s nothing worse that digging into a jam full of beautiful fruit and tasting nothing but sugar.

  28. Dianne April 11, 2015 at 6:19 pm #

    I like making strawberry jam! I also make a mixed fruit preserve with plums, peaches and nectarines for serving over ice cream and pancakes.

  29. nicolthepickle April 12, 2015 at 1:48 pm #

    I make strawberry jam and I tried apple cranberry jelly last year (total disaster). I’d love to try more things though.

  30. nicolthepickle April 12, 2015 at 1:50 pm #

    https://twitter.com/Nicolthepickle/status/587311707904671745
    Tweeted too. and thank you for the opportunity.

  31. Madeleine April 13, 2015 at 7:23 pm #

    I haven’t made preserves yet but would like to try making raspberry jam.

  32. Aimee @ Simple Bites April 14, 2015 at 8:45 pm #

    Totally want/need this book! You know some of the preserves I make… 😉 A good salsa is on the list for this summer.

  33. Leah M @ love me, feed me April 15, 2015 at 11:33 am #

    I have never made preserves, but I’ve been so intrigued lately! Definitely want to give it a try.

  34. ceecee April 15, 2015 at 12:02 pm #

    I make freezer jam but no real canning – kinda scares me….but this book might change that!

  35. Mary Tang April 15, 2015 at 1:27 pm #

    I make a lot of pickled stuff but haven’t tried preserves. The book will be very helpful to get me started!

    Here’s a link to my Tweet: https://twitter.com/themary_tang/status/588393064042860544

  36. Stacey April 15, 2015 at 4:50 pm #

    This book looks amazing, I love making jams at home, but hate using a ton of sugar, so I would love more recipes that use less sugar! This Jalapeño jam looks amazing!

  37. Monica April 15, 2015 at 5:25 pm #

    I make strawberry jam and jelly as well as marmalades.

  38. Monica April 15, 2015 at 5:29 pm #

    I tweeted -https://twitter.com/OlderMommyStill/status/588453748726444032

  39. Maryann April 18, 2015 at 5:03 am #

    I’ve made fruit jams–strawberry, blueberry, and peach. I’d like to try more.

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